Dining
BY KAMERYN GRIESSER
Pan-fried cat sh ($24.99) is topped with crab, pico de gallo and sundried tomato cream sauce.
COURTESY BLUE CORN HARVEST
512 Blue Corn Pork Taquitos ($10.99) come with Monterey Jack and cotija cheese, and habanero aioli.
Blue Corn Harvest oers a rotating Soup of the Day , available in either a cup ($4.99) or bowl ($6.99) .
COURTESY BLUE CORN HARVEST
COURTESY BLUE CORN HARVEST
Blue Corn Harvest oers menu of farm-to-table food Austin-based restaurant Blue Corn Harvest is known for its locally sourced Southwestern cuisine and family-friendly dining.
ingredients locally. “We know all the farmers work really hard, and we like helping each other. ... We pay attention to what they have in season, and we make our specials based on that,” Manzano said. The menu The all-day menu at Blue Corn Harvest is primarily a mix of Southwestern and Mexican cuisine, which Manzano and Garcia prefer to call “Texan food.” Enchiladas, taquitos and tacos appear alongside burgers, seafood, salads and pasta among the list of entrees. To drink, the restaurant has a full bar with craft cocktails, wine and beer.
The farm-to-table chain has four locations in the Austin area, including Georgetown, Cedar Park, Leander and most recently, Round Rock. The background Owners Carlos Manzano and Santos Garcia spent nearly 20 years working together at the Tex-Mex restaurant, Z’Tejas. In 2012, the pair decided it was time to pursue their own joint venture, settling on a farm-to-table menu concept that combines aordability and scratch cooking. Garcia said they source nearly 75% of their
From left, owners Carlos Manzano and Santos Garcia rst established Blue Corn Harvest in 2012.
KAMERYN GRIESSERCOMMUNITY IMPACT
W. 7THST.
N
212 W. Seventh St., Ste. 105, Georgetown www.bluecornharvest.com
Advertise in the Health Care Edition
PRINT + DIGITAL PACKAGES DIRECT MAIL
SALESSUPPORT@COMMUNITYIMPACT. COM
38
COMMUNITYIMPACT.COM
Powered by FlippingBook